Hospitality Service with Co-op

The Hospitality Service with Co-op program focuses on hospitality communication skills, such as making presentations, taking part in meetings, telephoning, and using English in social situations.

Students will familiarize themselves with communication tools that are mainly used in North America and an introduction to the Hospitality Industry. Students will learn essential workforce entry skills including Serving it Right, Guest Service Gold, and Food Safe while receiving a Restaurant Server Credential.

Learning Objectives

Upon completion of the program, students will be able to:

  • Provide responsible and professional hospitality services
  • Apply the principles and practices of guest and customer services
  • Prepare presentation materials, compile data and research
  • Communicate effectively using various communication channels

Diploma Program

Total Program Hours:
540 Hours
Full-Time Program Length:
27 Weeks
(Includes holidays and professional days)
Program content is subject to change.

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Career Opportunities

Banquet/Catering Server
Customer Service Representative
Hospitality Service
Restaurant Server
Admission Requirements:
  • Grade 12 / GED or mature student status (all transcripts must be “true certified copies” or originals)
  • Applicants must successfully complete the admissions interview and entrance assessments with a minimum score of 20/40 in the English Assessment and a minimum score of 20/40 in the Math Assessment (with a minimum composite score of 42/80)
Domestic Students:
  • Domestic students that can provide a Canadian transcript showing completion of English 11 or 12 (or equivalent) with a passing grade of ‘C’, will be exempt from having to write the English Entrance Assessment
  • Domestic students that can provide a Canadian transcript showing completion of Math 10, 11 or 12 (or equivalent) with a passing grade of ‘C’, will be exempt from having to write the Math Entrance Assessment
International Students:
  • International students can meet the Math Entrance Assessment requirement by providing an equivalent to Canadian High School Math 10, 11 or 12 with a passing grade of ‘C’. The credential must be evaluated and verified
  • International students can meet the English requirement by completing or demonstrating one of the following three options:
    • Sprott Shaw’s English Language Assessment, OR
    • Minimum IELTS Score 5.5 overall or iBT TOFEL Score of 70, OR
    • Completion of an ESL program from one of SSC’s partnered ESL schools
Diploma Requirements
  • 60% average upon successful completion of all courses, including courses given a complete.
* Hospitality Service with Co-op was reviewed and approved by the registrar of the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education, Skills & Training.

Students can expect to complete one to three hours of homework per day.

Courses List

This 27 week Diploma program requires the student to complete the following courses.

  • Describe what critical thinking is and how to improve it
  • Identify reasons and conclusions: The language of reasoning
  • Critically think about the internet (how to get reliable information from the internet)

  • Mandatory schedule of alternating class sessions and work terms
  • Adherence to the program scheduling format is mandatory and is designed to provide the prospective candidate with valuable exposure to language usage in a work setting
  • The alternating classroom sessions allow the student to maximize the lessons taught within the curriculum.

  • Computer basics/file management
  • Goal setting, note-taking, problem-solving, teamwork
  • Overview of policies & procedures
  • Demonstrate the ability to use MS Word and MS PowerPoint

  • Interview techniques
  • Create a Career Development Marketing Plan
  • Apply aspects of professionalism
  • Identify target markets and employment resources

  • Development and practice of presentation skills
  • MS Office PowerPoint

Hospitality Today: An Introduction

Introduction to the organization and structure of hotels, restaurants, casino hotels, cruise ships and clubs

  • Basic rules of dining including etiquette and technical manners during service
  • Symmetric table setup
  • Rules of social engagement when serving food and beverage
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